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So immediately after posting the Mint Almond Mylk recipe on Monday, I got this WONDERFUL idea.

You all know how much I love reusing the pulp from my almond mylk (I hate throwing things away), making things like raw falafel, crackers, and my favorite Walnut Goji Cookies.

And after making a MINT almond mylk, I couldn’t resist forming this batch of left-over almond meal into a test batch of cookies.

Sustainable Mint Almond Cookies: (makes 15 cookies)
2 cups leftover almond meal from Homemade Mint Almond Mylk
(this is 2 cups almonds, 2 dates and 1/2 bunch fresh mint)
1/4 cup agave nectar
3 Tbs sunflower seeds
3 Tbs Chocolate Chips (optional raw, vegan, or whatever you’d like to use)
2 Tbs Chia Seeds
Combine all ingredients thoroughly form into small balls and dehydrate for 12-18 hours at 105 degrees. 12 hours if you’ll eat them within 3 days, 18 if you need them to last a while. 

The verdict? If you like TRUE mint. These are really delicious. The chocolate chips kind of MAKE them, so I sacrificed some raw-ness instead of MAKING raw chocolate chips. I just wasn’t up for that at all.

The only real down side is their color. I suppose that’s what you get when you mix brown and green. But I thought I’d share these delicious cookies anyways because it’s a great way to be sustainable and use everything when cooking–which also saves money!